I can’t believe that another year has passed. When I was younger, “they” all said that when you get to a certain age, life is just spinning faster and faster. “You better pay attention and live to the fullest!”
I guess it is because all of a sudden you see the “goal line”. I never reflected on this until a few years ago, when I realized that I had lived over half of my life. I actually started to feel a little stressed. Am I on the right path? I better shape up and just “go for it”. I am not worried about my age. That is something I can’t change. I am turning 52 next year. I am embracing it, grateful for another year. It really is just a number. I know lot’s of young people, at least half my age as well as people who are a generation or so older that I am, who really don’t define their age groups. I think that when you just let go of the fear of getting older, you will feel younger.
Ringing in the new year is always a time of expectations. I am not making any New Years resolutions. I rather look at it as expectations and deadlines. I don’t want to set myself up for failure. It is much easier to just set up a bunch of partial deadlines that you would work with through the year.
As you might know, my husband loves his lobsters. The challenge this year is what to make for new years eve? I was thinking of making lobster rolls… Or perhaps some lobster ravioli?
I finally settled on The same old same old… That means a steamed lobster with all the trimmings.
But for an appetizer, I made a cold lobster roll salsa with a little mashed potato & parmesan “nest”.
To that I served a spiced snaps (vodka with a few slices of fresh ginger).
Lobster Roll inspired salsa.
1 cup of coarsely chopped boiled lobster meat (about 1 large lobster or 2 small).
1 chopped medium ripe fresh mango.
1 stalk of celery, preferable one of the more inner stalks, finely chopped.
1/2 orange, squeezed.
1/2 lemon, squeezed.
1 tbsp. chopped cilantro or mexican cilantro (recao).
1/2 -1 tsp. finely grated fresh ginger.
1/2 cup. steamed shelled edamame (optional).
1 tbsp. mayo.
1 tbsp. Mirin.
Salt & freshly ground pepper to taste.
1 cup of good white wine mixed with gelatin, for decoration.
Prepare the white wine and gelatin. Let it stiffen up in the fridge.
Chop up the lobster meat in larger chunks. Mix all ingredients together. Set aside for about 10-15 minutes to “marinate”.
Divide the mixture into 4 small cups. Pack it all very well. Make sure not to spoon up the liquid, you can discard that.
Take the gelatin white wine and scrape it with a fork. This creates “crushed ice”.
Pour up the lobster mixture on a small plate. Decorate with some of the “crushed ice” gelatin around it.
You could serve it either just like that or add some greens or as I did, a little nest of baked potato mash, mixed with some grated parmesan & freshly grated ginger.